Green Curry with Bok Choy

I wanted to cook something green but healthy for St Patrick’s Day. Again, I found another curry recipe in the Cooking Light magazine. This time the curry is inspired in a Thai version. The dish is beautiful and tasty, check the recipe here. Check their picture of the dish, it's super beautiful!

I used ½ onion instead of shallots, coconut oil in place of the sesame oil, and 2 teaspoons of sugar instead of 4. The broccoli and bok choy came from Door to Door Organics and they were as fresh they could possible be!  I served with brown rice but because the flavors of this dish are so delicate, I would serve it with steamed white rice next time. I also think that the recipe yields to more than 4 servings.

Vegetable Korma

This original, super easy and delicious recipe is from Cooking Light magazine: they had a bad time as a magazine for a while (about 2 years ago) but I think they have improved a lot and now they are a high quality magazine with wonderful recipes: I look forward to receiving my new issue in the mail because they always have a number of recipes that I want to try! Check the recipe here.

Heart of Palm Pie (Empadinha)

I combined multiple recipes that I found online and made this very popular Brazilian dish. I can’t find my resulting recipe so I am recommending this recipe from a NY Times blog, which looks pretty close and I will probably try in the near future. See the recipe here.

I made a large pie version and added corn and peas to lower the price, as heart of palm is very expensive. You can make it with shrimp as well.  In Brazil, you find these delicious, flaky pies the size of a small cupcake that melt in your mouth in every bakery, which means everywhere!